What makes this Salami Salad so special is the mild aniseed flavor of the fennel that pairs beautifully with the spicy meat, sweet tomatoes, peppery arugula, and nutty Parmesan. The lemony vinaigrette adds a lovely brightness.
4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping
1. Combine the arugula, fennel and tomatoes in a large bowl. Season with salt and pepper.
2. Drizzle with the olive oil and lemon juice and toss to coat.
3. Top salad with the salami and Parmesan.
Serves 2 to 4
Recipe from Food Network Magazine
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